Spinach & Lemon Vegan Ricotta Stuffed Shells
- Plantiful Palate
- 2 days ago
- 5 min read
Stuffed pasta shells have to be one of the best kind of pasta. They’re hearty enough to satisfy on a busy weeknight but elegant enough to set down at the centre of a weekend dinner table. These spinach & lemon “ricotta” stuffed shells are my go‑to when I want comfort without heaviness, the kind of pasta dish that feels fresh yet indulgent. Jumbo shells are filled with a bright dairy‑free ricotta made from tofu, flecked with spinach and herbs, then layered with blistered cherry tomatoes and a drizzle of good olive oil. The result is as vibrant as it looks, creamy, lemony, and full of contrast.
I created this vegan recipe for anyone looking to expand their repertoire of vegan pasta recipes with something simple but impressive. It’s the kind of vegan Italian recipe you can pull together with everyday ingredients and still get that “wow” factor when it lands on the table. It also slides seamlessly into your collection of vegan recipes and lacto‑vegetarian recipes, proving you don’t need dairy to make vegan pasta Ricotta shells taste luxurious.
“Silky shells, lemony dairy‑free ricotta, and jammy tomatoes, a fresh, feel‑good pasta that tastes like spring any time of year.”
Recipe:
Serves: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes
Ingredients:
Pasta & greens
18–20 jumbo pasta shells (conchiglioni), 250–300 g
120 g baby spinach or rocket (plus a small handful for serving)
2 tbsp extra‑virgin olive oil, divided
Fine sea salt, for pasta water
Vegan lemon‑spinach ricotta
350 g extra‑firm tofu, well‑pressed
2 tbsp nutritional yeast
2 tbsp extra‑virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest (finely grated)
1 large garlic clove, grated or very finely minced
1/2 tsp fine sea salt, plus more to taste
1/4 tsp black pepper
1–2 tbsp unsweetened plant milk (only if needed to loosen)
2 tbsp finely chopped fresh basil or parsley
150 g wilted, squeezed‑dry spinach (from the greens above)
Blistered tomatoes
350–400 g cherry tomatoes, some left whole, some halved
1 tbsp extra‑virgin olive oil
Pinch sea salt
Pinch chilli flakes (optional)
To finish
Baby greens or microgreens (for plating)
Extra lemon zest
Extra‑virgin olive oil, for drizzling
Freshly ground black pepper
A few extra chilli flakes and flaky sea salt, to taste
Method:
Bring a large pot of well‑salted water to a boil (it should taste like the sea). Cook the shells 2 minutes less than pack instructions so they hold their shape when stuffed. Drain, toss with 1 tsp olive oil, and spread on a tray to cool without sticking.
Wilt the spinach in a dry pan over medium heat for 60–90 seconds, stirring just until dark green. Tip onto a board, cool briefly, then squeeze out as much liquid as possible and chop finely.
Make the ricotta by crumbling the pressed tofu into a bowl. Add nutritional yeast, olive oil, lemon juice and zest, garlic, salt, and pepper. Mash with a fork (or pulse in a processor) until curd‑like and creamy, it should be spreadable, not runny. Fold through chopped herbs and the squeezed‑dry spinach. Taste and adjust lemon and salt so it’s bright and savoury.
Blister the tomatoes by heating 1 tbsp olive oil in a wide frying pan over medium‑high heat. Add tomatoes with a pinch of salt (and chilli flakes, if using). Cook 3–5 minutes, shaking the pan, until some burst and release juices while others stay plump for texture. Remove from the heat.
Stuff the shells generously with the ricotta (a heaped tablespoon each). Plate a bed of baby greens or microgreens, nestle in the stuffed shells, and spoon the warm tomatoes and their juices around and over the pasta.
Finish with a fine drizzle of extra‑virgin olive oil, extra lemon zest, a twist of black pepper, and a few chilli flakes. Serve immediately while the shells are warm and the tomatoes still glossy.
Additional Tips:
Season the pasta water properly: Salty water is your first layer of flavour, it makes every shell taste better from the inside out.
The right ricotta texture: Stop blending before it turns into a purée; small curds make the filling feel luxuriously ricotta‑like.
Squeeze the spinach hard: Excess water will dilute the flavour and loosen the filling. If your ricotta gets too stiff, loosen with 1–2 tbsp plant milk.
Keep tomatoes mixed: Leaving some whole and some burst gives both juiciness and pop.
Plate with height: Tuck shells into greens and spoon tomatoes around so you get creamy, fresh, and tangy in every bite!
Make‑ahead win: Stuff shells up to a day ahead, cover, and chill. Warm tomatoes at the last minute and assemble to serve.
Alternative Cooking Methods:
Baked tray version (family‑style): Nestle stuffed shells into a shallow baking dish, spoon over tomatoes and juices, drizzle with olive oil, cover with foil, and bake at 180°C (160°C fan) for 15 minutes to warm through. Finish uncovered for 5 minutes.
Air‑fryer tomatoes: 200°C for 7–9 minutes, shaking once for even blistering.
Nut‑based ricotta: Blend 200 g soaked cashews (or almonds, blanched) with lemon juice, nutritional yeast, olive oil, garlic, and salt, then fold in chopped spinach and herbs.
Gluten‑free: Use gluten‑free jumbo shells or large GF pasta tubes; handle gently as they can be more delicate.
Allergy information / alternatives:
Gluten‑free: Choose certified GF jumbo shells.
Nut‑free: Base recipe is nut‑free; stick with tofu ricotta.
Soy‑free: Use the nut‑based ricotta alternative above.
Lacto‑vegetarian friendly: 100% dairy‑free and egg‑free while fitting perfectly into lacto‑vegetarian recipes.
Nutritional Information (per serving):
Calories: ~540
Protein: ~22 g
Carbohydrates: ~70 g
Fat: ~18 g
Sugar: ~8 g
Salt: ~1.2 g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more flavour‑first vegan Italian recipes and inspiring vegan recipes, explore the Plantiful Palate collection, weeknight‑friendly, crowd‑pleasing, and always plant‑based.
Spinach & Lemon Vegan Ricotta Stuffed Shells FAQs
❓Can I make the filling without tofu?
Yes — use soaked cashews or blanched almonds to make a creamy nut‑based ricotta. Blend with lemon juice, olive oil, nutritional yeast, garlic, and salt, then fold through the spinach and herbs.
❓Do I have to bake the shells?
No — the version pictured is served warm without baking so the greens stay fresh and the tomatoes stay juicy. For a cosy bake, see the Alternative Methods.
❓How do I stop the shells sticking together after boiling?
Cook until just shy of al dente, drain well, toss with a teaspoon of olive oil, and spread on a tray to cool in a single layer.
❓Can I add extra protein?
Absolutely. Stir some chopped sun‑dried tomatoes and toasted pine nuts into the filling, or serve with crispy baked chickpeas on the side.
❓Is this recipe good for meal prep?
Yes. Stuff the shells and refrigerate for up to 24 hours. Warm the tomatoes just before serving and assemble — perfect for easy lunches.
❓What pasta shape works if I can’t find jumbo shells?
Use large cannelloni tubes (pipe the ricotta inside) or big pasta tubes, then plate over greens with the tomatoes.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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